Chocolate Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Dissolve 2oz. to 3oz. of best vanilla-flavoured chocolate in a very little milk, or single cream, or if liked sweet, in syrup.
  2. Add it to a pint of any of the custards previously given.
  3. Add it whilst hot to the hot custard.
  4. Mix it well while cooling.
  5. Do not attempt to freeze until quite cold.
Original Text · last edited 4 days ago
Chocolate Cream Ice.—Dissolve 2oz. to 3oz. of best vanilla-flavoured chocolate in a very little milk, or single cream, or if liked sweet, in syrup, and add it to a pint of any of the custards previously given. Add it whilst hot to the hot custard, mix it well while cooling, and do not attempt to freeze until quite cold.
Notes
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